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RmikeVT I, too, have seen the bottle krausen whenever I bottle styles requiring high volume CO2. In fact, I have a hefeweizen that I bottled 3 days ago with enough priming sugar for 3.6 voumes of CO2. I looked at them yesterday- no ring, but this afternoon I noticed that all the bottles had...

Go ahead and wash down the can with sanitizer before piercing the metal. Its not much extra work and may be worth the peace of mind :-) If I'm feeling really OCD, I also flame the mouth of the can or jar with a lighter before pouring the contents out :D

Hi Poppincaps, I know this thread is a little old, butI'm interested in a trade if I have anything you may be interested in. It's not much, but here is what I have so far: Wyeast 1214 Belgian Abbey Wyeast 1728 Scottish Ale Wyeast 1187 Ringwood Wyeast 4021 Pasteur Champagne WLP007...

Not a bad idea! I'm all about maximizing my yeast stash too :) 4-5x a vial or smack pack puts you in a good position. Depending on how long its been in the fridge (<2 wks), you may be able to get away with pitch and forget with half the washed yeast. But, you're not really going to...

I fermented this yeast strain at 72 F and let it rise to 76 F. Definitely a pronounced clove and banana aroma and flavor. I also detect hints of vanilla on the finish. While it doesn't have "hot" alcohol flavor, it is spicey...like black pepper. I got high attnetuation with this strain...

I'm assuming your brewing an ale. Most ale strains tolerate 12 % alcohol without any hang ups- at least in my expereience. While pitching more yeast in the secondary won't be detrimental, I strongly agree with the previous posts about leaving the beer for at least 3 weeks on the yeast in the...

Agreed...pitch big to start! Depending on your starting conditions (O.G., aeration, batch size, etc.) you should increase your yeast population beyond the vial or smack pack.

Hello everyone, I have recently decided to start my yeast ranch back up. I'm not sure if this thread is still active or if the price of shipping has made this idea extinct, but I have the following yeast strains up for trade: Wyeast 1214 Belgian Abbey Wyeast 1728 Scottish Ale Wyeast 1187...